565. Babà

Baba au Rhum

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is a sweet that stands up to you; that is, to come out well it requires patience and care on the part of the cook. Here are the amounts:

Ingredients

  • 200 grams (about 7 ounces) of Hungarian or other very fine flour
  • 70 grams

Method

Mix the brewer’s yeast with one-fourth of the flour and a little of the lukewarm milk to form a small loaf of the right consistency. Make a cross in the loaf with a knife, in this case (as in all the others) not to ward off witches, but so that you can tell when it has risen sufficiently. Place it in a covered bowl coated with a little milk near a very moderately heated oven and let rise. While